Plant-based gels

Sharma, Neha; Bansal, Vasudha; Sahu, Jatindra K.

doi:10.1016/b978-0-323-89842-3.00003-8

Cited by 3 publications

(3 citation statements)

References 118 publications

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“…Johansson et al (2022) [38] stated that proteins were the main contributors in the structure of gel formed by a mixture of starch, proteins, and fibers. According to Sharma et al (2023) [5], heating proteins promote hydrophobic interactions and disulfide bonds, therefore molecular unfolding and network conformation. For all the three pulses, flour content highly affected mechanical properties of gels.…”

Section: Figurementioning

confidence: 99%

“…This effect could be explained by the higher emulsion capacity of red lentil flour compared to lentil and chickpea [25]. The emulsion particles aggregate due to protein denaturation after heating and lead to a stiffer gel [5]. The lemon juice content affected the mechanical properties of chickpea.…”

Section: Figurementioning

confidence: 99%

“…It was reported that about 75 million consumers around Europe purchase vegetarian or vegan food products [3]. Most plant-based products on the market are analogs that try to mimic meat or dairy products; therefore, most research is devoted to the challenge of emulating their properties [4,5]. However, an increase in the availability and variety of plant-based products is necessary to convince consumers [6,7], so other innovation strategies need to be considered when placing new products in the plant-based market.…”

Section: Introductionmentioning

confidence: 99%

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Mechanical and Sensory Properties of Pulse Gels in the Development of New Plant Based Food

Moussaoui,

González,

Rizo

et al. 2023

Sustainability

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The shift towards healthier and sustainable food consumption requires a greater variety of plant-based products. This study aimed to determine how the mechanical and sensory properties of three different pulse gels (chickpea, lentil, or red lentil flour) vary with the ingredients (flour, oil, lemon, and salt content). All pulse flours were able to form self-standing gels. Mechanical properties varied with the pulse type and with the formulation differently depending on the pulse. For all pulses, the hardness and stiffness increased with the flour content and decreased with salt. They decreased with lemon in chickpea gels and increased with oil content in the red lentil gel. The Flash Profile technique provided distinctive sensory characteristics of each pulse gel. The red lentil gels were homogeneous, creamy, and compact. The chickpea gels were also compact, but harder. Lentil flour resulted in rough and sandy gels. For the three pulses, including oil and lemon reduced pulse flavors and increased sour taste. The results of this study give insights into the suitability of pulse gels to be the basis of new solid plant-based products whose sensory properties can be modulated by varying the concentration of natural ingredients.

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Section: Figurementioning

confidence: 99%

Section: Figurementioning

confidence: 99%